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Irresistible Sourdough Discard English Muffins (Skillet Perfect!) Recipe

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★★★★★

4.8 from 75 reviews

These Irresistible Sourdough Discard English Muffins are skillet-cooked to golden perfection, featuring a tender crumb with the classic nooks and crannies perfect for melting butter or jam. Made using sourdough discard, this recipe offers a delicious way to reduce waste and enjoy homemade English muffins with a slight tang and soft texture.

Ingredients

Scale

Wet Ingredients

  • 1 cup sourdough discard
  • 3/4 cup milk, warmed
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, melted

Dry Ingredients

  • 2 1/4 teaspoons instant yeast
  • 3 cups bread flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup cornmeal, for dusting

Instructions

  1. Prepare Wet Mixture: In a large bowl, whisk together the sourdough discard, warm milk, honey, and instant yeast until the mixture is smooth and well combined to activate the yeast.
  2. Add Butter and Flour: Stir in the melted butter, then gradually add the bread flour and salt, mixing until a soft dough forms without overworking it to keep a tender texture.
  3. First Rise: Cover the dough and let it rise in a warm place until it becomes puffy and has noticeably expanded, usually about 60 to 90 minutes, depending on ambient temperature.
  4. Add Baking Soda: Sprinkle the baking soda evenly over the risen dough. Gently knead it in for 30 to 60 seconds, being careful not to overwork the dough to maintain its airy structure.
  5. Shape Dough: Lightly flour a clean surface and turn out the dough. Pat it gently into a thick round shape to prepare for cutting.
  6. Cut and Rest: Dust a baking sheet with cornmeal. Cut the dough into rounds using a biscuit cutter or glass and place them on the cornmeal-dusted sheet. Re-pat scraps and cut additional rounds as needed. Lightly cover and let the rounds rise for 30 to 45 minutes until puffy.
  7. Preheat Skillet: Warm a skillet or griddle over low heat and sprinkle a small amount of cornmeal on the surface to prevent sticking.
  8. Cook English Muffins: Cook the muffins in batches, covering the skillet to help them cook evenly. Cook until the bottoms are deep golden brown, then flip and cook the other side until golden and the muffins are cooked through. Keep the heat low to ensure the centers set without burning the exterior.
  9. Cool: Transfer cooked muffins to a wire rack and allow them to cool completely for the best texture.
  10. Serve: Split the muffins with a fork to reveal the characteristic nooks and crannies. Toast before serving to enhance flavor and texture, and enjoy with your favorite toppings.

Notes

  • Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
  • The baking soda addition after the first rise helps neutralize acidity from the sourdough discard and improves texture.
  • Keep the skillet on low heat; cooking too quickly will brown the exterior but leave the interior undercooked.
  • Use a fork to split the muffins instead of a knife to preserve their classic texture with lots of nooks and crannies.
  • Store leftover muffins in an airtight container and re-toast before serving to refresh texture.

Keywords: sourdough discard, English muffins, homemade muffins, skillet muffins, easy breakfast bread

Find it online: https://cheframiflavor.com/irresistible-sourdough-discard-english-muffins-skillet-perfect-recipe/